Why You’ll Love This Recipe

It’s a delicious way to reuse leftover turkey and reduce waste.
The creamy sauce and tender noodles make it comforting and filling.
Flexible — you can swap in whatever vegetables, cheeses, or herbs you have on hand.
Makes a complete meal in one dish, easy to bake and serve.
Great for reheating or freezing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Egg noodles (or your favorite pasta)
Butter
All-purpose flour
Chicken or turkey broth
Milk or half-and-half
Cooked leftover turkey, diced or shredded
Mixed vegetables (frozen or fresh)
Cream cheese or sour cream (optional, for extra creaminess)
Shredded cheese (cheddar, mozzarella, or blend)
Seasonings (salt, pepper, thyme, sage, onion powder, garlic powder)
Topping: breadcrumbs, crushed crackers, or potato chips plus extra cheese

Directions

Preheat the oven & prepare noodles
Preheat your oven to about 190–200 °C (375–400 °F).
Cook the egg noodles (or pasta) until just barely al dente, following package directions. Drain and set aside.
Make the creamy sauce
In a large skillet or saucepan, melt butter over medium heat.
Stir in flour to form a roux, cooking for a minute or two until it becomes slightly golden.
Gradually whisk in broth and milk (or half-and-half), stirring constantly to avoid lumps.
Bring the mixture to a gentle simmer until it thickens into a sauce.
Stir in cream cheese or sour cream if using, until melted and smooth.
Season the sauce with salt, pepper, thyme, sage, onion powder, and garlic powder (adjust to your taste).
Add turkey, veggies, and noodles
Fold the cooked turkey and vegetables into the sauce, mixing to combine.
Then gently fold in the cooked noodles, making sure everything is coated in the sauce.
Transfer & top
Pour the mixture into a greased baking dish.
In a small bowl, mix your chosen topping (breadcrumbs, crushed crackers, or chips) with a little melted butter or extra cheese.
Sprinkle this topping evenly over the casserole, and add a final sprinkle of cheese if desired.
Bake until bubbly and golden
Bake uncovered until the casserole is heated through, bubbling along the edges, and the topping is golden and crisp — about 20 to 30 minutes (depending on your oven).
If you refrigerated the assembled casserole before baking, you can cover it for the first 15–20 minutes, then uncover to allow the top to brown.
Let rest & serve
Allow it to rest for a few minutes before serving so the sauce sets a bit and it’s easier to slice.

Servings and timing

Servings: about 6 to 8 (as a main dish)
Prep time: ~15 minutes (including chopping, sauce prep, cooking noodles)
Bake time: ~20 to 30 minutes
Total time: ~35 to 45 minutes

Variations

Use rotisserie chicken or leftover chicken instead of turkey.
Swap vegetables — use peas, corn, green beans, carrots, broccoli — whatever you have.
For a richer sauce, use more cream or full-fat milk.
Add herbs like parsley, rosemary, or basil for extra flavor.
Use different cheeses: pepper jack, Swiss, Gruyère, or a mix.
Try topping with crushed potato chips (as in some recipes) for extra crunch.
Make it gluten-free by using gluten-free flour and pasta, and a gluten-free topping.
For a lighter version, reduce butter and cheese, use low-fat milk, and add more vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a moderate oven (about 175–180 °C / 350 °F) until warmed through and topping crisp again.
You can cover with foil at first and uncover near the end to re-crisp the top.
This casserole can also be frozen (before baking) in a freezer-safe dish. Thaw in the refrigerator overnight before baking. Some recipes suggest adding 15 minutes to the baking time when starting from frozen.

FAQs

Can I assemble this ahead of time?

Yes — you can mix up everything, put it in the baking dish, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.

Can I skip cream cheese or sour cream?

Yes — it’s optional. The sauce will be creamier with it, but it’s fine without. Use more milk or a little extra cheese to compensate.

How do I prevent noodles from becoming mushy?

Cook them just shy of al dente, and don’t overmix or overbake. Also, avoid excess liquid in the sauce.

What vegetables work best?

Frozen mixed vegetables (peas, carrots, corn) work well. You can also use fresh chopped vegetables — just ensure they’re tender before baking.

Can I make it without dairy (vegan)?

Yes — use plant-based milk and cream alternatives, vegan cheese, and a suitable vegan butter substitute.

Do I need to cover it initially while baking?

If the casserole is cold (straight from refrigerator), covering during early baking helps heat it through without burning the top. Uncover to brown the topping.

How do I know when it’s done?

It’s ready when it’s bubbling at the edges, hot throughout, and the topping is golden brown.

Can I double or halve this recipe?

Yes — scale ingredients proportionally and use an appropriately sized baking dish. Baking time may vary slightly.

Is this similar to turkey tetrazzini?

Yes — it’s in the same family of creamy, baked pasta casseroles with poultry. Tetrazzini often includes mushrooms, wine or sherry, and more Parmesan/cheese.

Conclusion

Leftover Turkey Noodle Casserole turns your holiday or roasted bird leftovers into a comforting, satisfying meal. With creamy sauce, veggies, and perfect baked topping, it’s a one-dish solution that’s cozy and crowd-pleasing. If you like, I can send you a printable version with exact measurements. Would you prefer that?

Leftover Turkey Noodle Casserole

Print Recipe

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A creamy, comforting casserole that transforms leftover turkey into a hearty family meal — with tender egg noodles, vegetables, and a golden, cheesy topping baked to perfection.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings
Category: Main Course
Method: Baking
Cuisine: American

Instructions

Preheat oven to 190°C (375°F). Grease a 9×13-inch (23×33 cm) baking dish.
Cook egg noodles just until al dente according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add flour, whisking to form a roux; cook for 1–2 minutes until slightly golden.
Gradually whisk in broth and milk, stirring until smooth and thickened.
Stir in cream cheese or sour cream (if using) until melted and smooth. Season with thyme, sage, onion powder, garlic powder, salt, and pepper.
Add turkey and vegetables to the sauce, stirring to combine. Fold in cooked noodles and 1 cup shredded cheese until evenly coated.
Transfer the mixture to the prepared baking dish. In a small bowl, mix breadcrumbs (or crushed chips) with melted butter and any extra cheese; sprinkle over the top.
Bake uncovered for 25–30 minutes until hot, bubbling, and golden. If casserole was chilled, cover for 15 minutes, then uncover to brown the topping.
Let rest for 5–10 minutes before serving.

Notes

Cook noodles slightly underdone to prevent mushiness during baking.
Any leftover poultry can be used — turkey or chicken both work great.
Use frozen mixed veggies for convenience; thaw before mixing.
Add more cheese or cream for a richer, more indulgent casserole.
To freeze: assemble (unbaked), wrap tightly, and freeze up to 2 months; thaw overnight and bake as directed.

Nutrition

Serving Size: 1½ cups
Calories: 420
Sugar: 5 g
Sodium: 480 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 85 mg